||Preheat oven to 400F. Line a baking sheet with foil and set aside.
||In a bowl, combine flour, parsley, garlic powder, salt and pepper. Mix well. Using clean hands, add chicken leg quarters and toss to coat, making sure all surfaces are covered.
||In a large non-stick or cast-iron skillet, heat oil over medium-high heat. Add chicken leg quarters and cook uncovered until chicken starts to turn golden brown, about 3 minutes per side. Transfer to prepared baking sheet and roast uncovered until chicken reaches 180F when thermometer is inserted into thickest part of thigh, about 1 hour.
||Meanwhile, in a bowl, combine pineapple, red pepper, onion, cilantro, and lime juice. Mix well to evenly distribute ingredients. Season with salt and pepper to taste. Cover and chill in refrigerator until ready to serve.
||When chicken is done, spoon equal amounts of pineapple salsa over each portion of chicken and add olives, if desire. Serve immediately.